The vitality collection
ALICE HART, COOKBOOK AUTHOR AND VEG LOVER
Rather than being relegated to the sidelines, vegetarian food is now celebrated for its diversity and myriad benefits, whether for health or in terms of cost to the environment.
Thoughtful eating – by which I mean healthy with a good dose of common sense – shouldn’t be tricky, and I hope the emphasis here on ebullient vegetables and bold flavours will inspire you. There’s an interest in health and vitality threaded through these dishes but it’s a measured and realistic strand.
Above all, my intention is that you’ll cook these recipes for yourself or your loved ones, vegetarian or not, and they will bring joy.
ALICE HART, COOKBOOK AUTHOR AND VEG LOVER
Sticky alliums with lentils and hazelnut gremolata
SERVES 6 AS A LIGHT MAIN COURSE. HANDS-ON TIME 30 MIN, SIMMERING TIME 30 MIN, OVEN TIME 50 MIN
“A zesty gremolata, more commonly scattered over Italian braises, lifts this unpretentious dish – based on roast cauliflower, lentils and mellow balsamic shallots – into sophisticated, main course territory. If your bottle of balsamic vinegar is a good quality version, you could drizzle a little extra over each plate at the end.”
MAKE AHEAD
Sticky alliums with lentils and hazelnut gremolata
PHOTOGRAPHS EMMA LEE FOOD STYLING LIZZIE KAMENETZKY STYLING TABITHA HAWKINS
Make the cauliflower mash up to 2 days in advance. To serve, reheat on the hob (adding a splash of water) until piping hot.
200g french green or puy lentils
4-5 tbsp extra-virgin olive oil, plus extra to drizzle
Squeeze lemon juice
400g banana shallots, halved
1 onion, quartered
4 tbsp balsamic vinegar
1 large cauliflower, cut into small florets
2 garlic cloves
FOR THE HAZELNUT GREMOLATA
3 garlic cloves, finely chopped
Large bunch fresh flatleaf parsley, finely chopped
Finely grated zest 2 lemons
75g shelled hazelnuts, toasted in a dry frying pan, then coarsely crushed
1 Put the lentils in a medium pan and cover with plenty of cold water. Bring to the boil, add a generous pinch of salt, then turn the heat down and leave to simmer gently for 20-30 minutes until tender. Drain and dress with a splash of olive oil and lemon juice.